option 1 is what I do most. I take it you are going to bottle ,if so what I do, is use a bottling bucket and add p sugar to the bottling bucket before transferring out of the primary. this mixes the p sugar vary well. if you do not have b bucket and you bottle from the primary strait into the bottle...

what do you mean, are you talking about changing the time setting in the control panel?

all I can say is thanks again. I found the pasta roller site and also there is a store just 16 miles from me so I will go to store first and maybe get lucky and find it there. I see there are two different ones and the cheaper one looks junky but we'll see.

hey thanks a lot, sounds like something I would of come up with sooner or latter I just did not know for sure and sense buying 2 pasta rollers= one grain mill I need to get it right the first time. again thanks a lot for the post.

I'm vary interested in trying to make one of these mills but what I'm not getting is how you roughed up the rollers with a concert bit. did you use the bit just like you would if you were to drill a hole or did you use the side of the bit. any elaboration on this would be great. thanks

just seen your post, i'm in the southern part of M.N. on interstate 35, I go to Duluth now and again.

hey man thanks a lot,

from what I know the first 24-48 hrs. of fermentation, temps are vary important for taste and off flavours but even when mine were at 75 some times , I was still able to drink them without having to dump it. there will most likely be no problems as long as the temp comes down before the yeast get go...

I used to pitch at 70- 75 but now I pitch at 65 and keep the fermenter at <65 air temp ,this change has done wonders for the taste of my beer .

I planted three hop plants last year and got 2 brews worth the first year so next year I should get a lot more. can't wait for next fall.

thanks for all the welcomes .

just roasting , trying to save money. not that i'm cheep or nothing, its the drive or the postage that adds up.

yes i'm walking a thin line with this yeast but it was all a had. I have had the bubble gum from it in the past at higher temps, not good. I think I will keep it at 62 for the next week, hopefully its got what it takes to finish. oh by the way this beer I think is in the old ale category.

ya it, the fermentation temp I mean did get up to 66 while I slept and that seams a little high from what I here but at hour 0 to 18 it was under 64 for sure. it maxed at hour 36.

ok I just made this one I call it " all most porter". this is a run up to a full blown porter I plan to make soon. 10# 2 row 1#Munich 1#pale chocolate 1# caraform 1oz cascade 60 1oz cascade 30 us 04 yeast mash at 152 ferment at 64 5.5 gal Its sitting at 64 now and for 6 hr it was at 66, it...